Frying : improving quality

• Other Authors: Rossell, J. B.
• Format: Electronic eBook
• Language: English
• Published: Boca Raton, Fla : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
• Series: Woodhead Publishing in food science and technology.
• Subjects: Frying.; Oils and fats, Edible.; elektronické knihy; electronic books
• ISBN: 1591243297; 9781591243298; 1855735563; 9781855735569; 185573642X; 9781855736429; 0849312086; 9780849312083
• Physical Description: 1 online resource (xii, 369 pages) : illustrations

Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable,...